Swedish Cinnamon Knots | Recipe

I attribute my new found obsession with these to my sister and her au pair Valentina.  They are so so good, and not too sweet! The first time I made them I followed a recipe (loosely because I didn’t actually translate the measurements from grams to teaspoons and tablespoons) but this afternoon when Jules and I decided to make them I went from memory and this is what we ended up with.  They poofed in the oven more this time and I really liked that.

 

Swedish Cinnamon Knots

Ingredients:

1 cup warm milk

1 teaspoon active dry yeast

1 teaspoon kosher salt

2 tablespoons unrefined sugar

1 tablespoon room temperature butter

2 1/2 cups flour

 

1 tablespoon melted butter

1 tablespoon cinnamon

2 tablespoons unrefined sugar

 

1 egg whisked

 

Directions:

1. Preheat the oven to 400 degrees.

2. Warm the milk in the microwave for about 30 seconds, it needs to be very warm but not boiling.

3. Add the yeast to the warmed milk and whisk to combine.

4. Add the salt, sugar and butter to the milk mixture.

5. With a spoon (or by hand) slowly mix the flour into the milk mixture.  The dough should be well mixed and stretchy but not really sticky.  Cover with a dish cloth and let rise in a warm area (I set the dough near the stove while it’s preheating) for 30 minutes.

6. Make the filling by combining the melted butter, cinnamon and sugar.

7. Take the dough and roll it out into a large rectangular shape about 1/4″ thick.

8. Spread the cinnamon sugar mixture over the dough and fold the dough in half lengthwise (hot dog style).

9. Cut the dough into about 1/2′ wide strips.

10. Take each strip and twist the dough and attach the ends so you’ve made a tight twisted circle.  You can use a little water to help the ends stick together, but I never do.

11. Whisk the egg and brush over all the knotted rolls.

12. Cover with a clean dish cloth and let rise for 15-2o more minutes.

13. Bake at 400 degrees for about 12-15 minutes (basically until they are a beautiful golden brown).

 

I hope you enjoy them as much and Jules, Lore, Jeff and myself did and if you love the recipe please share!

 

no comments
Menu